It's that time again! College football is on the TV again and too much food is being made. Auburn plays Louisiana Monroe in a couple of hours and I am a little nervous. Louisiana Monroe beat Arkansas last weekend and they were ranked #8. It would be so great if our boys could pull it together and win today! I know my husband would be in a better mood if we win. Today we are making hot wings with our favorite Pluckers sauce and fried pickles. We are also making an Auburn staple, Momma Goldberg's nachos! Momma Goldberg's is a restaurant that started in Auburn and is located right off the stadium. It was somewhere we went often. So we like to make our version of their nachos which is Nacho Cheese Doritos with melted pepper jack cheese and sliced jalapenos. I will post this food in another post. Today I am sharing with you one of our favorite dips that we made a couple of weeks ago. It is Hot Bacon and Cheese Dip and is so good. Every time we go to other houses we bring this dip and always get good reviews. Hope you like it and have a great weekend!
Hot Bacon and Cheese Dip
by
Prep Time: 20 min
Cook Time: 15-20 min
Ingredients (serves 4)
- 8 oz Cream Cheese, softened
- 1/2 c Mayo
- 2 tbsp chopped green onions, optional
- 8 oz Swiss Cheese, shredded
- 8 slices of Bacon, cooked and crumbled or 1 pkg Real Bacon Pieces
- 1/2 c Ritz Crackers, crushed
- French Bread, cubed to dip with
Instructions
- Mix softened cream cheese, with 1/2 cup of mayo, swiss cheese, and green onions in a bowl
- Transfer to a baking dish
- Top with cooked, crumbled bacon and crushed crackers
- Bake at 350 for 15-20 minutes or until hot and bubbly
- Serve with cut up french bread
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